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RECIPES |
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Bush Steak with Wasabi
Mashed Potatoes
Bush Steak with Wasabi Mashed Potatoes
This fusion of a classic meat and potatoes dinner combines Italian, Asian, and Australian
ingredients for a savory, hearty steak dish—and mashed potatoes with a memorable,
exotic zing. |
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Ingredients
2 14-oz. Rib steaks, about 1-inch thick
3 Cloves garlic, minced
½ t Sea salt
2T Fresh native Australian ginger (or ginger
available locally), finely minced
2T Fresh chopped rosemary
1T Australian lemon aspen
(or fresh lemon juice)
2t Dried and ground Australian bush
tomatoes (or paprika)
4T Olive oil
Australian mountain pepper
(or ground black pepper) and
salt to taste
Potatoes:
2T Unsalted butter
1 ½ lb. New potatoes, peeled and cut in
quarters
2t Wasabi
1/3 C Whole milk |
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Directions
For the steaks:
Set the steaks in a dish. Mix together the minced garlic, rosemary, ginger, dried Bush
tomatoes (or paprika), lemon aspen (or fresh lemon juice) and olive oil in a bowl. Pour
the mixture over the steaks, turning the meat to cover both sides. Then cover the dish and
place it in the refrigerator for 45 minutes. Heat the grill or preheat the broiler. Just
before cooking, grind Australian mountain pepper (or black pepper) over each steak. Grill
or broil for about 5 minutes (steaks will be medium-rare) on each side.
For the potatoes:
Bring the potatoes to a boil in a saucepan and cook until soft. Drain the potatoes and put
back in the saucepan on low heat. Add the milk, butter and wasabi – then mash with a
hand-masher and season with salt to taste.
To serve, spoon the mashed potatoes onto two serving plates and arrange a steak next to
each.
Serves 2 |
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Recommended |
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McWilliams Hanwood Shiraz
Black Swan Shiraz
Black Swan Chardonnay
Black Swan Merlot
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